Cymbopogon citratus

Lemongrass is a perennial tropical herbaceous plant that forms a clump of linear leaves with a very exotic lemon flavour. It is a fairly demanding plant that will reward the most attentive gardeners with its unique aroma, essential in Asian cuisine.

In cooking, Lemongrass stalks are used to flavour many Asian dishes, especially Vietnamese ones, such as Lemongrass Chicken or shrimp broths.

It has a loose clumping habit and can reach a height of 90cm (35in) if grown under good conditions. Its leaves are linear and pale green. Its stalks are hollow and bulbous at their base. It is the stalks that are consumed, preferably tender and fresh, finely chopped.

It should be noted that this plant is quite sensitive to cold, demanding in heat and water. Therefore, it is best to reserve its cultivation in open ground for particularly mild climates, rich and well-drained soils, and... experienced gardeners! If grown in a greenhouse, it will need to be protected in winter if the greenhouse is not heated, as it does not tolerate temperatures below 10°C (50°F). As it also does not tolerate winter humidity (yes, Lemongrass requires some effort!), we strongly recommend growing it in a pot (at least 30cm (12in) in diameter) that can be sheltered in a bright place at the first signs of frost.

Lemongrass is sometimes confused with Lemon Verbena or Lemon Balm, two herbs with lemon scents that are nevertheless quite different.

Harvest: Harvesting can be done from May to October, depending on needs.

Storage: Lemongrass can be stored for a few days in the refrigerator or for a few months by drying or freezing. However, it is preferable to consume it fresh to fully enjoy its aroma.

Gardener's tip: To limit watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves, starting from late May. This protection, which keeps the soil moist, also reduces weed growth.